Partial Purification and Characterization of produced Bacteriocins by Two East-Azarbayjan Native Isolates of Lactobacillus plantarum

khaledzade, shiva; hejazi, mohammad amin; ,

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Volume 15, Issue 83 (2018) FSCT 2018, 15(83): 399-407 | Back to browse issues page

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khaledzade S, hejazi M A. Partial Purification and Characterization of produced Bacteriocins by Two East-Azarbayjan Native Isolates of Lactobacillus plantarum. FSCT 2018; 15 (83) :399-407
URL: http://fsct.modares.ac.ir/article-7-14726-en.html

Partial Purification and Characterization of produced Bacteriocins by Two East-Azarbayjan Native Isolates of Lactobacillus plantarum

Shiva Khaledzade

, Mohammad amin Hejazi

1- Agricultural Biotechnology Research Institute of Iran, Branch for North and West Region

Abstract: (4004 Views)

Lactic acid bacteria (LAB) are widely used in the food industry as starter cultures for fermentation. Bacteriocin is one of the most important natural inhibitory substances which is produced by various starins such as L.plantarum, the most known member of LABs. In this study, some characters of produced bacteriocins by two isolates of L.plantarum were studied. At fiest, two native isolates of L.plantarum BL1 and L.plantarum EL3 were selected from microbial collection of ABRII, and then the antibacterial trait and inhibitory spectrum of produced bacteriocins were determined. Therefore, bacteriocidal or bacteriostatic activity of produced bacteriocins, and thermal stability of them in different tempretures were studied. Molecular weight of bacteriocins were estimated by SDS-PAGE technique. According to achieved results, produced bacteriocins by two isolates were active against all used pathogens Also, it was observed that both produced bacteriocins were sensitive to proteinase-K. In contrast, alpha-chymotrypsin was not able to destroy bacteriocins properly. Both bacteriocins were resistant to thermal treatments. Produced bacteriocins by both studied L.plantarum strains, had molecular weight lower than 10 kDa and taked place in specified range of class IIb bacteriocins.

Keywords: Lactic acid bacteria, Lactobacillus plantarum, Bacteriocin

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Article Type: Original paper | Subject: Food quality control
Received: 2016/08/8 | Accepted: 2019/01/15 | Published: 2019/01/15

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